Cut potatoes into large chunks and place in a large saucepan. Fill with cool water until potatoes are covered by at least 1 inch.

Place on stove and bring potatoes to a boil. Let them boil until they are fork tender, about 20-30 minutes. Just poke a fork in them and if the potato slips off on its own, they’re ready.

Drain the potatoes and place them in a mixing bowl. Cover with a towel and let sit & steam for 5 minutes.

While potatoes are cooking, crisp bacon in the oven and chop garlic and chives. When bacon is finished, let cool and cut into small pieces.

Using a stand mixer fixed with the paddle attachment, mix potatoes on low speed. When they start to break apart you can raise the speed. Add half of the cheddar, and all of the garlic, chives, bacon, salt and pepper and mix to combine.

Warm your milk over the stove top and slowly add to the potatoes. Mix until smooth and creamy. Season with more salt and pepper if necessary.

Pour potatoes into a 13×9 glass baking dish that’s sprayed with Pam. Use a spatula to smooth the top.

Sprinkle the remaining cheese on top and bake at 350 degrees for 20-30 minutes, until the cheese is melted and the top is slightly browned.

Serve hot.